Sautéed mushrooms on toast

Try these sautéed mushrooms on toast instead of your usual full English this weekend. Not only are mushrooms full of B vitamins, selenium and iron, they bust out the free radicals, too. Plus, they taste great.

  • 25 mins cooking
  • Serves 2
  • Print


Sautéed mushrooms on toast
  • cooking-oil spray
  • 100 gram (3 ounces) swiss brown mushrooms, sliced thickly
  • 150 gram (4½ ounces) small button mushrooms
  • 50 gram (1½ ounces) oyster mushrooms, halved
  • 1 clove garlic, crushed
  • 2 tablespoon water
  • 4 slice ciabatta bread (110g)
  • 2 tablespoon fresh flat-leaf parsley leaves
  • 2 tablespoon coarsely chopped fresh chives


Sautéed mushrooms on toast
  • 1
    Lightly spray heated large non-stick frying panover medium heat; cook mushrooms and garlic, stirring, about 5 minutes. Add water; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until water evaporates and mushrooms have softened. Season
  • 2
    Meanwhile, toast bread
  • 3
    Stir herbs into mushrooms; serve on toast


Freeze leftover ciabatta bread to use in later recipes. For a French twist, use toasted brioche

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